A very special steamed chicken breast recipe for very special occasions.
Ingredients:
2 whole skinless and boneless chicken breats, split
1/2 teaspoon pepper
3 tablespoons butter
1/2 cup chopped onion
1-1/2 teaspoons chopped garlic
1/2 pound mushrooms, finely chopped (about 2 cups)
1/2 teaspoon salt
3 tablespoons lemon juice
3 tablespoons chopped parsley
1/3 cup chopped scallions
1/4 cup chicken bouillion
2 tomatoes, cut into 1/4-inch cubes
Preparation:
Pound the breasts between layers of plastic wrap until they are very thin. Sprinkle with pepper on both sides.
Melt 1 tablespoon of the butter in a saucepan and briefly saute the onion and 1/2 teaspoon of the garlic. Do not brown. Add the mushrooms, 1/4 teaspoon of the salt, 1/4 teaspoon pepper and 1-1/2 tablespoons of the lemon juice. Cook, stirring, until all the moisture has evaporated. Transfer the mixture to a plate and let it cool. Blend
in 1 tablespoon of the parsley.
Place the stuffing in even amounts onto the center of each breast. Fold the ends up over the stuffing and then the sides, so that it is sealed in.
Melt 1 tablespoon of the butter in a saucepan and add the remaining garlic and scallions. Saute briefly without browning. Add the bouillion. Reduce until most of the liquid has evaporated and the butter is bubbling. Add the tomatoes and 1/4 teaspoon of the salt, and the remaining lemon juice. Stir gently. After 5 minutes, remove the sauce
from the heat and add 1 tablespoon of the chopped parsley.
Place the chicken in a steamer. When the water begins to boil, cover and steam for 5 minutes. Serve with the sauce and use the remaining parsley as garnish.
